Fatty Acids Composition Of Elk, Deer, Roe Deer And Wild Boar Meat Hunted In Latvia

• Main Authors: Strazdina, Vita, Jemeljanovs, Aleksandrs, Sterna, Vita
• Format: Text
• Language: English
• Published: Zenodo 2012
• Subjects: dietic product; game meat; intramuscular fat; Gomez; Howell; Stanton; Watkins; Alces alces
• Online Access: https://dx.doi.org/10.5281/zenodo.1071825; https://zenodo.org/record/1071825

A game animals – elk (Alces alces), deer (Cervus elaphus), roe deer (Capreolus capreolus) or wild boar (Sus scrofa scrofa) - every autumn and winter period provide an excellent investment, diversification of many consumer meals. In last years consumption and assortiment of game meat products significantly increase. Investigations about biochemical composition of game meat are not very much. The meat of wild animals is more favourable for human health because it has lower saturated fatty acids content, but higher content of protein. Therefore the aim of investigations was to compare biochemical composition of ungulates obtained in Latvia.Investigations were carried out in wild animals different regions of Latvia. In the studied samples protein, intramuscular fat, fatty acids and cholesterol were determined. The biochemical analysis of 54 samples were done. Results of analysis showed that protein content 22.36 – 22.92% of all types of meat samples is not different statistically, significantly lower fat content 1.33 ± 0.88% had elk meat samples and 1.59 ± 0.59% roe deer samples. Content of cholesterol was various 64.41 – 95.07% in the ruminant meat samples of different species. From the dietetic point of view the best composition of fatty acids has meat samples of roe deer. : {"references": ["Soriano A., Cruz B., Gomez L., Mariscal C., Ruiz A.G. Proteolysis,\nphysicochemicalcharacteristics and free fatty acid composition of dry\nsausages made with deer (Cervus elaphus) or wild boar (Sus scrofa)\nmeat: A preliminary study. Food Chemistry, 96(2), 2006, pp. 173 - 184.", "Vergara H., Gallego L., Garcia A., Landete-Castillejos T. Conservation\nof Cervus elaphus meat in modified atmospheres. Meat Science, 65(2),\n2003, pp. 779 - 783.", "Encyclopedia of meat sciences. Editor-in-chief Jensen W. K., editors\nCarrick Dikeman M. 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